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The Best Pumpkin Cupcakes Recipe

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★★★★★

4.7 from 132 reviews

Delight in these moist and flavorful Pumpkin Cupcakes topped with a luscious Brown Sugar Cream Cheese Frosting. Perfect for fall celebrations or whenever you’re craving a spiced pumpkin treat, this recipe combines warm pumpkin spice with rich cream cheese frosting for a truly irresistible dessert.

Ingredients

Scale

Pumpkin Cupcakes

  • 170 g all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ teaspoon pumpkin spice
  • 225 g dark brown sugar
  • 280 g pumpkin purée (room temperature)
  • 75 g vegetable oil (room temperature)
  • 2 eggs (room temperature)
  • 1 teaspoon vanilla extract

Brown Sugar Cream Cheese Frosting

  • 200 g butter, softened
  • 15 g dark brown sugar
  • 100 g full-fat cream cheese, softened
  • 345 g powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat and Prepare: Preheat your conventional oven to 160ºC (320ºF) and line a 12-cup cupcake tin with cupcake liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, dark brown sugar, baking powder, baking soda, pumpkin spice, and salt. Stir until evenly mixed to form your dry mixture.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin purée, vegetable oil, eggs, and vanilla extract until well combined and smooth.
  4. Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a whisk or rubber spatula until no flour remains, ensuring a smooth pumpkin batter.
  5. Fill Cupcake Liners and Bake: Divide the batter evenly among the 12 cupcake liners. Bake in the preheated oven for 23 to 24 minutes, or until a cake tester inserted in the center comes out clean.
  6. Cool the Cupcakes: Let the cupcakes rest in the tin for 5 minutes, then carefully remove them to a cooling rack and allow them to cool completely.
  7. Prepare Cream Cheese Frosting: If you live in Europe, wrap cream cheese in paper towels to reduce excess moisture. Bring butter and cream cheese to room temperature by setting them out 10 minutes prior. Cube the butter and sift the powdered sugar.
  8. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the cubed butter and dark brown sugar on high speed for 5 minutes. Scrape the bowl sides and mix another 2 minutes until light and fluffy.
  9. Add Vanilla and Cream Cheese: Add vanilla extract and cream cheese to the butter mixture and blend on medium speed for 1 minute until smooth and combined.
  10. Incorporate Powdered Sugar: Scrape down the bowl sides, then add sifted powdered sugar in two parts on low speed, mixing thoroughly after each addition. Finish with a final 2-minute mix on medium speed for smooth frosting.
  11. Frost the Cupcakes: Transfer the frosting to a piping bag fitted with a round tip such as Wilton 1A. Pipe frosting onto the cooled cupcakes evenly. Optionally, decorate with fondant pumpkins or sprinkle with pumpkin spice or cinnamon.

Notes

  • To make your own pumpkin spice blend, combine ground cinnamon, nutmeg, ginger, allspice, and cloves.
  • For homemade pumpkin purée, cook and puree fresh pumpkin until smooth, then measure required amount.
  • If cream cheese is too watery, especially in humid regions like Europe, wrap it in paper towels briefly to remove excess moisture for better frosting texture.
  • Ensure all ingredients are at room temperature for a smooth batter and frosting consistency.
  • Do not overmix the batter to keep cupcakes light and tender.

Keywords: pumpkin cupcakes, pumpkin spice cupcakes, cream cheese frosting, fall desserts, easy cupcake recipe, autumn baking

Find it online: https://frommamamaya.com/the-best-pumpkin-cupcakes-recipe/